Salmorejo: Tomatoes and bread are the main ingredients in this traditional Spanish soup. Because the acidity of Andalusian tomatoes is so high, vinegar is usually omitted in Spain. Pan de telera, a firm roll, is commonly used to thicken the soup.
It’s a thicker form of gazpacho, the cold tomato soup, often served in a tiny earthenware bowl with chopped Jamon and a hard-boiled egg.
Authentic Salmorejo Recipe
It’s a classic Spanish soup prepared with tomato, bread, extra virgin olive oil, and garlic that originated in southern Spain’s Andalusia region. Once peeled and blended with additional components, tomato purees are common. There are several ways to adorn the salmorejo, including garnishing it with chopped Spanish serrano ham and chopped hard-boiled eggs.
INGREDIENTS
- 200g sliced white bread, crusts removed
- 1kg fresh tomatoes, peeled, seeded, chopped
- 4 garlic cloves, chopped
- 40ml (2 tablespoons) white wine vinegar
- 160ml (8 tablespoons) Spanish olive oil
- Extra virgin olive oil, to drizzle
- Shredded jamon and peeled, chopped hard-boiled eggs, to serve
INSTRUCTIONS
- Add enough cold water to cover the bread in a basin. Allow to soak for 5 minutes. Toss the bread, tomatoes, garlic, vinegar, and 1 teaspoon salt in a food processor and pulse until smooth.
- To combine, use this procedure. Add the olive oil in a thin, steady stream while the engine is running.
- As soon as you’re ready to serve, spoon the salmorejo into small bowls. Drizzle with extra virgin olive oil, then top with jamon and eggs.
- The sauce may be used to dress vegetables, grilled salmon, and other main dishes.
NUTRITION
Calories: 681kcal/ Carbohydrates: 26g/bProtein: 12g/bFat: 61g/ Cholesterol: 102mg/ Sodium: 477mg